Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Production method of blood sugar lowering dried beef

A beef jerky and hypoglycemic technology, which is applied in the field of food processing, can solve the problems of harming the health of consumers, high content of carcinogens, and strong smoked beef jerky, and achieve the effects of improving appetite, long shelf life and long aftertaste.

Inactive Publication Date: 2016-03-30
GUIZHOU MOUNT FANJING ECOLOGICAL AGRI INC
View PDF3 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The beef jerky made in this way has the flavor of salted products and is very popular among people, but similarly, such beef jerky has a heavier smoke smell, a shorter shelf life, and a higher content of carcinogens, which seriously endangers the health of eaters.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Production method of blood sugar lowering dried beef

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method for hypoglycemic beef jerky, comprising the following steps:

[0026] (1) The preparation of Rosa roxburghii wine: the Rosa Rosa roxburghii fruit that has no insect damage after being selected earlier, cleans, removes the nucleus, slices and then dries to moisture content to be 5% to get Rosa roxburghii slices, and the parts by weight are glutinous rice 100 parts of wine, 30 parts of roxburghii slices, 9 parts of sugar and 15 parts of kudzu root are uniformly mixed, sealed and placed in a cool place for 30 days, filtered to remove residue;

[0027] (2) Beef pretreatment: select the lean yellow beef that is qualified through the health inspection, remove the bone, fascia and fat, and cut it into strips of 40cm, 10cm in width and 8cm in thickness; Wash with warm water at 20°C for 18 hours;

[0028] (3) Pre-cooking and slicing: Put the cleaned beef strips into a layered pot, boil them in water at a temperature of 60°C for 10 minutes, and then cut them...

Embodiment 2

[0033] A preparation method for hypoglycemic beef jerky, comprising the following steps:

[0034] (1) The preparation of Rosa roxburghii wine: the Rosa Rosa roxburghii fruit that has no insect damage after being selected earlier, cleans, removes the nucleus, slices and then dries to moisture content to be 7% to get Rosa roxburghii slices, and the parts by weight are glutinous rice 120 parts of wine, 40 parts of roxburghii slices, 12 parts of sugar and 18 parts of kudzu root are evenly mixed, sealed and placed in a cool place for 40 days, filtered to remove residues;

[0035] (2) Beef pretreatment: select the beef that is qualified through health inspection, after it is removed bone, fascia and fat, cut into 60cm, wide and be 15cm, thick be the strip of 10cm; Wash in warm water at 30°C for 16 hours;

[0036] (3) Pre-cooking and slicing: put the cleaned beef strips into a layered pot, boil them in water at a temperature of 80°C for 5 minutes, and then cut them into thin slices ...

Embodiment 3

[0041] A preparation method for hypoglycemic beef jerky, comprising the following steps:

[0042] (1) The preparation of Rosa roxburghii wine: the Rosa roxburghii fruit that has no insect damage after selection, and is not damaged is washed, removed, cored, sliced ​​and then dried to obtain Rosa roxburghii slices with a moisture content of 6%, and the parts by weight are glutinous rice 110 parts of wine, 35 parts of roxburghii slices, 11 parts of sugar and 16 parts of kudzu root are evenly mixed, sealed and placed in a cool place for 35 days, filtered to remove residue;

[0043] (2) Beef pretreatment: select the beef that is qualified through hygienic testing, after removing bone, fascia and fat, cut into strips of 50cm, 12cm in width and 9cm in thickness; Wash in warm water at 25°C for 17 hours;

[0044] (3) Pre-cooking and slicing: Put the cleaned beef strips into a layered pot, boil them in water at a temperature of 70°C for 8 minutes, and then cut them into 4cm long, 2.5c...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a production method of blood sugar lowering dried beef. The method comprises the following steps: 1, cleaning Rosa roxburghii Tratt fruits, removing cores, slicing the Rosa roxburghii Tratt fruits, and uniformly mixing the sliced Rosa roxburghii Tratt fruits with glutinous rice wine, white sugar and Radix Puerariae according to a certain ratio to prepare a Rosa roxburghii Tratt wine; 2, removing bones, fascia and fats from beef, cutting the beef to form long strips, and cleaning the long strips; 3, boiling the long beef strips in water in a jacket kettle for a period of time, and cutting the boiled beef to form thin slices; 4, boiling the thin beef slices, and certain amounts of Chinese prickly ash powder, tea polyphenol, Fructus Tsaoko, soy, paprika, anise, Fructus Foeniculi, monosodium glutamate, ginger, edible salt and the Rosa roxburghii Tratt wine; 5, baking the boiled thin beef slices in a baking chamber; and 6, packaging the baked thin beef slices under a vacuum condition, and disinfecting the packaged thin beef slices. The dried beef produced in the invention has an orange-yellow and bright color, reserves the original taste of beef, and has loose and soft mouthfeel. The Rosa roxburghii Tratt wine and the tea polyphenol are added in the re-boiling process, so the dried beef has the blood sugar lowering efficacy.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of hypoglycemic beef jerky. Background technique [0002] Beef is the second largest meat product in my country, second only to pork. Beef has high protein content and low fat content, so it tastes delicious and is loved by people. Fresh beef has a short shelf life, so people usually make it into beef jerky to extend its shelf life. Beef jerky contains a variety of minerals and amino acids needed by the human body, which not only maintains the chewy flavor of beef, but also keeps it from deteriorating for a long time. The production of beef jerky must first select the first-class raw materials, followed by the control of various parameters (such as temperature, time, moisture content, etc.) in the production process. [0003] At present, there are mainly two methods for the preparation of beef jerky. The first method is: cut the deboned fresh beef i...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L1/30
Inventor 王小清宁凯林蒋宇
Owner GUIZHOU MOUNT FANJING ECOLOGICAL AGRI INC
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com